Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Venison Roast
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- #481
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 venison roast
olive oil
beef stock (canned or otherwise) or even chicken broth
3 bay leaves
1 package dried onion soup
onion, chopped
carrot, chopped
celery, chopped
directions
Brown all sides in small amount olive oil. Add water, along with some beef stock (canned or otherwise) or even chicken broth, add bay leaves, onion soup mix, and some largely chopped onion, carrot, celery.
Either pop it in the oven for approximately 1 1/2 hours, or do it on top of stove, on medium heat, for approximately 1 1/2 hours to 2 hours, depending on how large the roast is. The oven heat should be at 350 degrees F.
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nutrition data
574 calories, 12 grams fat, 5 grams carbohydrates, 105 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
October 19, 2013
Good basic recipe for a venison roast. If you are making this for the first time, you might want to consider cooking this on a lower temperature for a bit longer. Venison can get dried out.